Potato Base

1. Heat the oven to 425 degrees F.
2. Quarter the potatoes lengthwise. Cut each quarter into 1/2 to 3/4 inch cubes. Spread on a large rimmed cookie sheet.
3. In a large bowl, sprinkle potato cubes liberally with olive or avocado oil, then sprinkle Goya Sazonador very liberally over the potatoes (and we mean liberally – we use loads of it). Use a spatula or a large wooden spoon to ensure that the potatoes are all well coated with both olive or avocado oil and Sazonada.
4. Bake the potato cubes for 35 to 40 minutes, checking after 35 minutes.

Assembly

1. Divide the potatoes among three or four micro-safe plates.
2. Cover the potatoes with shredded cheese, then microwave for 1 minute to melt the cheese. Immediately dollop sour cream or crema over the top.
3. Place avocado slices (if using) on the top or dollop guacamole over the top.
4. Sprinkle green onion over the top.
5. Sprinkle with bacon bits or crumbled bacon.
6. Pass the salsa or hot sauce.
7. Serve with a small salad, if desired.